Description
Experience the sophisticated synergy of deep roasted coffee and rich semi-sweet chocolate in these scientifically-crafted cookies. Featuring browned butter and a long hydration period, they deliver a perfect balance of nutty aromas and a fudgy, indulgent texture.
Ingredients
- 14 tablespoons unsalted butter
- 1 tablespoon fine ground espresso
- Light brown sugar
- Granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Semi-sweet chocolate, chopped
Instructions
- Cook the butter in a stainless steel pan over medium heat until the water evaporates and the milk solids turn amber brown, then transfer immediately to a mixing bowl.
- Stir the ground espresso into the hot butter to bloom the grounds and allow the mixture to cool to room temperature.
- Whisk in the light brown sugar and granulated sugar for one minute to begin the dissolution process.
- Add the egg, egg yolk, and vanilla extract, whisking vigorously to create a stable emulsion with the fats.
- Gently fold in the flour, baking soda, and salt using a spatula until just combined, then stir in the chopped chocolate.
- Scoop the dough into two-tablespoon portions and freeze for 3 to 4 hours to allow for full hydration and flavor concentration.
- Preheat oven to 350°F (180°C) and bake the frozen dough balls for 10-12 minutes until the edges are golden and the centers are slightly puffy.
Notes
To achieve a perfectly circular and professional look, use a large round cutter to ‘scoot’ the edges of the cookies immediately after they come out of the oven. This also helps to compact the outer ring for a chewier texture. For the best flavor profile, ensure your espresso is a very fine grind to maximize surface area contact with the butter fats.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American